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Tarragon Substitutes




Source of Recipe


By Ankana Dey Choudhury


Recipe Introduction


Try the following spice and herb options for tarragon substitution.
Simmering parsley and cinnamon powder together evokes an aroma extremely similar to that of tarragon. Try using it in equal amounts and use it for salad dressings, soups or the famous French sauce béarnaise.
Use a dash of ground fennel seed instead of 1 tablespoon of fresh tarragon or 1 teaspoon of the dried version, and increase the amount if you want a stronger and sweeter effect.
In a recipe that asks for 1 teaspoon of tarragon, first use ½ the amount of aniseed and then add more if you want a more accentuated flavor.
Try the same trick with chervil. It works rather well as a tarragon substitute.
You can also use equal amounts of tagetes or Mexican mint marigold, dubbed Mexican tarragon, which is very similar to German tarragon, if only a tad sweeter. It is widely available in southern parts of the US, where the hot, humid climate limits the growth of the original tarragon.
Marjoram too can be used, given its natural licorice taste.
Angelica, the parsley family member which is used primarily for flavouring liqueurs, making candies, desserts and for cake decor, is a grand substitute for tarragon.

There are suggestions of using an equal amount of thyme, dill or rosemary instead of tarragon, but personally, I feel that they would change that taste of the dish, even though that doesn't mean they will ruin it. Oregano and basil will give the dish a flavour which will be way stronger than that of tarragon, so using it depends on your judgment really.

Tarragon in itself has a very fine aroma, which often reminds me of the typical smell of a pipe that has been recently used for smoking. It has a rather unique smell of its own. But, you can try to successfully replicate the aroma to a great extent with the tarragon substitutes mentioned above. Also, I would greatly appreciate anybody who can share some other tarragon alternatives that they may have stumbled upon. After all, cooking is a science where inventions are a daily affair!